Truffle Risotto

Ingredients

1 tablespoon olive oil
1 cup chopped onions, (1/2 medium)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon freshly ground black pepper
1 pound risotto
6 cups Chicken Stock
1 teaspoon chopped garlic
2 cups chopped assorted wild mushrooms, such as shiitake, chanterelles, or oysters (about 1 pound)
1 tablespoon butter
1/4 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
3 tablespoons chopped green onions
2 tablespoons white truffle oil

Instructions

Heat the olive oil in a large saute pan over medium heat. Add the onions, salt, white pepper, and black pepper. Saute for about 3 minutes, or until onions are slightly soft. Add the stock and garlic. Bring the mixture to a boil and simmer for about 6 minutes. Add the risotto and simmer for 10 minutes, stirring constantly. Add the mushrooms and continue to simmer for about 8 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese, green onions and truffle oil. Simmer for 2 minutes, stirring constantly. Remove from heat and serve.

Yield: 8 to 10 servings